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Ian McNaught

Chef

Ian is the Head Chef at 3AA rosette Roman Camp Country House Hotel, Callander, Perthshire. Ian won Scottish Hotel Chef of the Year in 2007.
 

Ragout of peas and broad beans with asparagus and morel mushrooms

Ian McNaught: Chef

Ingredients:

  • 100g of fresh morels - or mushroom of choice, but I recommend morel if they are in season (Spring)
  • 100g of fresh broad beans shelled and peeled
  • 100g shelled fresh peas or defrosted frozen peas
  • 12 asparagus tips which have been trimmed
  • 6 finely chopped spring onions
  • 50g of sliced pancetta
  • 50g of unsalted butter
  • 100 ml of double cream
  • 1 tablespoon of chopped mint
 
Method:

  1. Brush and clean the morels
  2. Heat the butter in the pan and add the pancetta and fry lightly
  3. Add the morels and cook for 3 or 4 minutes
  4. Blanch the broad beans in salty boiling water for three minutes
  5. Refresh the broad beans by putting them in ice water and then take them out of their skins
  6. Blanch the peas for just one minute, they don't need de-skinning
  7. Add the peas and the broad beans to the mixture
  8. Give a good seasoning and toss the ingredients around
  9. Add the double cream
  10. Bring to the boil
  11. Add the spring onions
  12. Cook for another 30 seconds to 1 minute to take the raw edge off the spring onions
  13. Add the chopped mint
  14. Season and taste
  15. Cook the asparagus in salty water for 3 - 4 minutes to keep al dente texture and then drain and griddle in a pan for a few minutes in olive oil until slightly blackened and brush lightly with butter

Serve

Put the ragout in a dish and then top with the grilled asparagus. This dish would be a great accompaniment to a nice piece of grilled halibut or turbot and some Jersey Royal potatoes on the side.
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